How to make liquor, how to make liquor and steps

1.Solid liquor, that is, whole grain solid-state fermentation, uses grain raw materials such as sorghum, barley, wheat, etc., fermented in a cellar or cellar, and then distilled in a retort to distill the original liquor (base liquor) at a temperature of 70-85 degrees. After long-term storage, aging, blending, and reduction, it is packaged into wine.

According to the different processes, aromas and taste styles of solid liquor, there are 11 flavor types on the market, such as light fragrance type, strong flavor type and sauce flavor type. The vast majority of famous wines or brands on the market today are whole grain solid-state fermentation.

2.Liquid liquor is a distilled liquor made from grains, potatoes and substitutes containing starch and sugar, which are fermented, distilled, stored and blended in a liquid state. For example, sweet potato wine, tapioca wine.

The QB1498-92 standard for liquid liquor stipulates: "This standard is applicable to liquor made from grain, potatoes and molasses, with edible alcohol obtained by liquid fermentation and distillation as the liquor base, and then seasoned and blended. ”

3.Solid-liquid combined liquor is divided into semi-solid and semi-liquid fermentation liquor, that is, liquor made by using rice as raw material, using Xiaoqu as saccharification starter, solid saccharification, semi-solid and semi-liquid fermentation, and then distillation. Its typical representative is Guilin Sanhua wine.

Any finished liquor must be blended, and blending is only one of the "necessary" and "indispensable" processes in liquor brewing. The solid-state method, the liquid method, and the solid-liquid combination method are all liquor production methods permitted by the state.

Baijiu is a unique type of liquor in the world's distilled spirits, which is a beverage made by fermentation, koji brewing and distillation of grains or other fruits such as wheat millet, sorghum, corn, sweet potato, rice bran, etc. Its liquor is colorless and transparent, so it is called liquor. Baijiu is aromatic, mellow and soft, and has a variety of flavors.

Because it mainly uses the roasting (steaming) process, it is also known as shochu. Due to its high alcohol content, it is called a strong or high alcohol in some places. China's famous liquor has a long history and is unique in the world.

Baijiu is a high-concentration alcoholic beverage, which can be divided into three categories: Daqu liquor, Xiaoqu liquor, and bran koji liquor according to the different saccharification, fermentation strains and brewing processes used, among which bran koji liquor can be divided into two types: solid fermented liquor and liquid fermented liquor. The origin of baijiu is later than that of rice wine. But when the origin is said varies.

According to the unearthed cultural relics of the Jin Dynasty, a set of copper burning (steaming) wine name research, its history is more than 800 years at the latest. The nutrients in this material are taken from 50 degrees Chongming old liquor.

Nutritional analysis of liquor: Baijiu is different from rice wine, beer and fruit wine, except for containing a very small amount of sodium, copper and zinc, it almost does not contain vitamins and calcium, phosphorus, iron, etc., and only contains water and ethanol (alcohol). Tradition believes that liquor has the function of invigorating blood and pulse, aiding medicinal power, increasing appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing.

Drinking a small amount of low-alcohol liquor can dilate small blood vessels, promote blood circulation, delay the deposition of cholesterol and other lipids in the blood vessel wall, which is beneficial to the circulatory system and cardiovascular and cerebrovascular systems.

Liquor Supplementary Information:1

Liquor is mainly made of grains, potatoes and various auxiliary raw materials, with large koji, small koji, bran koji and other koji as saccharifying agents, with high-quality purified water as brewing water, and using unique production technology and brewing technology to form a rich and colorful liquor variety.

Daqu liquor: It is used as a saccharification starter agent for Daqu, which is first made into fermented fermented rice and then distilled to obtain liquor. Daqu is mostly made of wheat, barley, peas, etc., and is made by the method of natural propagation of microorganisms, and is shaped like a brick.

The microorganisms are mainly: Aspergillus, Rhizopus, yeast, etc., and there are some miscellaneous bacteria. Due to the complex microbiota in Dakoji, Daqu liquor has a sticky koji aroma and a mellow taste.

Xiaoqu liquor: It is made of Xiaoqu as saccharification starter to make fermented fermented grain, and then distilled to obtain liquor, Xiaoqu uses millet, wheat, rice bran, etc. as raw materials, and its strains are inoculated from "koji mother", containing rhizopus, mucormyces, yeast, etc., and various medicinal materials are added to Xiaoqu, so it is also called "medicinal koji" or "wine medicine". The sake made from koji has a delicate aroma and a mellow sweet taste.

Bran koji liquor: It is made by using bran koji as a saccharification starter and adding yeast. Bran koji is mainly made from wheat bran as raw material, and the bacteria are mainly pure cultured aspergillus, and a variety of flavorful koji can be brewed from bran koji.

The production methods and steps of liquor are as follows:

1. Solid-state method of bairanjiu, that is, solid-state fermentation of whole grains, using sorghum, barley, wheat and other grain raw materials, fermented in the cellar or in the tank, and then distilled on the retort to evaporate the original liquor (base liquor) between 70 and 85 degrees. After long-term storage, aging, and reduction, it is packaged into a finished wine. According to the different technology, aroma and taste style of solid-state liquor, a total of 11 flavor types have been formed, such as light fragrance, strong fragrance type, and spike sauce flavor type, which are currently seen by consumers in the market.

At present, the vast majority of famous and high-quality liquor or brands on the market are whole grain solid-state fermentation.

2. Liquid liquor is a distilled liquor made of grains, potato socks and starch-containing and sugar-containing substitutes as raw materials, fermented, distilled, stored and blended by liquid method. Such as sweet potato wine, tapioca wine. QB1498-92 liquid liquor standard states:

This standard is applicable to liquor made from grains, potatoes and molasses, and the edible alcohol obtained by liquid fermentation and distillation is used as the liquor base, and then fragrant and blended.